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Italian Cheesecake


Ingredients

  • 1 cup Sue Bee® Honey
  • 1 cup graham cracker crumbs
  • 2 tablespoons almonds
  • 2 teaspoons lemons, rind of
  • 2 tablespoons whole wheat flour
  • 2 teaspoons vanilla extract
  • 4 cups ricotta cheese
  • 4 eggs
  • 2 tablespoons butter
  • 1 tablespoon pumpkin seeds

Directions

  • Combine graham cracker crumbs, butter and 1 tablespoon Sue Bee® honey in a small mixing bowl; mix well.
  • Place in a 9" springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
  • Preheat oven to 325 F.
  • In a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated.
  • Add remaining 1 cup Sue Bee® honey, vanilla and flour. Beat until smooth.
  • Fold in lemon peel and almonds.
  • Pour mixture into chilled crust and scatter pumpkin seed on top.
  • Bake for 1 hour or until just firm and lightly colored on top.
  • Turn oven off, open door, and leave cake inside to cool for 30 minutes.
  • Remove from oven and refrigerate; chill for at least 2 hours before serving.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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